Garlic Mushrooms

Garlic Mushrooms

Details

Garlicky mushrooms are a great addition to your pasta, salads or side dishes. Use these delicious garlicky mushrooms to top crostini with an Italian no-oil pesto spread and serve as an impressive appetizer.
  • Serves: 1 cup
  • Active Time: 30 mins
  • Total Time: 45 mins
  • Views: 11,085
  • Success: 100%

Steps

Step 1: Preparing the Garlicky Mushrooms

• 1/4 cup shallot, minced
• 2 garlic cloves, minced
• 2 cup loosely packed wild mushrooms such as king oysters, shimiji or chanterelles
• 3 tbsp madeira or marsala wine
• 2 tbsp fresh chives, minced
• sea salt, to taste
• freshly ground black pepper, to taste

Method

First, gather and prepare your mise en place. For the mushrooms, depending on their size you may need to cut up a few of the bigger ones. Leave some whole or in bigger pieces to give the dish more contrast.
*Note: mushrooms such as chanterelle, oyster, shitake, cremini, porcini, morel etc. would all work well.

To prepare the mushrooms, bring a large fry pan to medium heat. Add the shallots and cook until they begin to stick. Once they begin to stick, add the garlic and mushrooms. Stir well until the mushrooms also begin to stick. Be careful not to let them burn.

Next, add wine and deglaze the pan. Sauté until the mushrooms have released their liquid and the pan is almost dry–about 4 minutes. Gently stir in the chives, season with sea salt and freshly ground black pepper, to taste.

Serve as a topping to crostini or as a side dish. These mushrooms also make a nice topping for dishes such as creamy polenta. They can even be tossed with your favorite pasta.

Chef's Notes

In this recipe, pay attention to timing. To avoid burning the garlic, add it right before you add the mushrooms and liquid.

5 Comments

  • Lisa L
    Lisa L
    Hi! Is it possible to replace the wine with something else in the deglazing process ? For example using wine vinegar? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    Use stock or even a touch of water water, not wine vinegar - that is way too acidic. Keep the deglazing liquid more neutral if you prefer not to use wine. ~Ken
  • Lisa L
    Lisa L
    Thanks Ken. Just wanted a replacement as I don't have any wine at the moment, but next time, I'll do the real deglazing :)
  • Theo P
    Theo P
    I made this dish... it was decent. Granted I didn't have the Madeira wine. Next time I will add a dash of butter and oil to sweat the shallots/garlic, the mushroom should have had a much more profound garlic onion flavor. Maybe even make it an integral sauce like sucs from chicken breast.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Theo and thanks for your great comments! We appreciate your learning with Rouxbe and your enthusiasm is really exciting to see! Keep on cooking and learning with Rouxbe! Chef Kirk

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